Rick Tramonto expanded to New Orleans with Restaurant R’evolution, and to represent NOLA in Pebble Beach, he prepared Kumamoto Oyster, Absinthe Gelée & Caviar.

Fig Santa Monica chef Ray Garcia is a proponent of pork, and showcased pig in Pebble.

Garcia prepared pork belly with kale and cotija grits at the Opening Night Reception.

Jeremy Tummel previously cooked at Ciudad in L.A. before relocating to Pebble Beach.

Tummel served Caviar Tacos on a golf-themed canvas, featuring blue corn crepes, smoked crème fraîche, trout roe, domestic caviar, and sweet onion salsa.

Au Bon Climat and winemaker Jim Clendenen celebrated their 30th anniversary by bottling Nuits-Blanche au Bouge.

Mina Group Corporate Pastry Chef Lincoln Carson presented Tiramisu in White.

Philadelphia based chef Jose Garces continues to make an impact on the West Coast.

Garces presented Razor Clam Conserva & Piquillo Pepper Sofrito.

Carla Hall has made a multimedia impact, and yes, still cooks.

Hall served Southern Salmon Cakes & Lemony Grits.

Anne Burrell was one of the most in demand chefs at PBFW, and her food was strong, including grilled shrimp with chickpea fries, zucchini & almond salad.

Hedy Goldsmith is the pastry chef for Michael’s Genuine Food & Drink and Michael Schwartz’s other Miami restaurants.

Goldsmith set up a brittle bar at PBFW, including a boozy version with Pappy Van Winkle bourbon, brown butter, pecans and cocoa nibs.